Instructions: To marinate vegetables: In a large bowl, combine vegetables - cucumbers, tomatoes, cauliflowerets, peppers and onions. Dissolve salt in 4 quarts water. Pour salt water over vegetables; let stand 12 to 18 hours in a cool place. Drain; rinse and drain thoroughly.

To cook vegetables: Combine sugar, flour and turmeric in a large saucepot. Gradually add 1/2 cup water, stirring until smooth. Stir in mustard and vinegar. Cook until sauce coats spoon and mixture thickens. Add vegetables; simmer 15 minutes.

To preserve: Pack hot pickles and liquid into hot jars, leaving 1/4-inch head space. Remove air bubbles. Adjust two-piece caps. Process pints and quarts 10 minutes in a boiling-water canner.

This recipe yields about 8 pints or 4 quarts.

Yield: 8 pints

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